Orkney Fudge Cheesecake
This delicious cheesecake is made with Orkney Fudge and our very own Thick Orkney Oatcakes as the base.
Ingredients
- 250 g Stockan's Thick Orkney Oatcakes, crushed
- 75 g butter, melted
- 50 g Demerara sugar
- 300 g Orkney Vanilla Fudge
- 200 g cream cheese
- 600 ml double cream, lightly whipped
Method
- Lightly butter a 24cm springform cake tin.
- Make the base by combining the Thick Oatcakes, demerara sugar and butter and pressing into the base of the tin.
- Beat the cream cheese until soft.
- Grate 250g of the fudge (you can also use a food processor) and tip into the cream cheese. Combine gently, folding in slowly with the cream.
- Spoon the cream mixture over the top and cover.
- Chill for at least 6 hours (24 hours if possible)
- Chop the remaining 50g of the fudge and scatter over the top of the cheescake.
- Carefully decant and serve in wedges.
Enjoy!
